Lemon Chicken Breasts (Low Fat)
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 6 large boneless skinless chicken breasts
- 118.29 ml cornstarch
- 4.92 ml salt (to taste)
- 2.46 ml black pepper (to taste)
- 4 egg yolks, lightly beaten
- 59.14 ml cold water
- vegetable oil (for frying)
- 6 green onions, sliced (optional)
-
LEMON SAUCE
- 44.37 ml cornstarch
- 354.88 ml water
- 118.29 ml lemon juice
- 44.37-59.16 ml brown sugar
- 44.37 ml honey
- 9.85 ml instant chicken bouillon granules
- 4.92 ml minced fresh ginger (or to taste)
- 4.92 ml yellow food coloring (optional)
- lemon slice (to garnish)
directions
- Slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
- Pound with a mallet or a rolling pin to flatten just slightly.
- In a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
- Heat oil in a skillet over medium high heat.
- Dip/coat the chicken breasts one at a time into the cornstarch mixture.
- Add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
- Place the chicken on a plate.
- Cook any remaining chicken.
- Sprinkle the green onions (if using) on top of the chicken.
- For the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
- Cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
- Pour over the cooked chicken and garnish plate with lemon slices if desired.
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